A recipe for Lemon Lavender Cupcakes that is lemony, floral and delicious. These cupcakes are unique and beautiful and everything is made from scratch!

Today I’m sharing a recipe for Lemon Lavender Cupcakes. Something a little different than your typical cupcake and sure to be a crowd-pleaser. This is an oldy but a goody, I first made these almost 10 years ago and it’s still one of my favorites!

For some reason, lemon and lavender go perfectly together and when you have fresh lemon zest and lavender cooking in your kitchen your house smells amazing. Now I’m dreaming of summer…get here quick, please ☀️! These are a great dessert to serve at a shower or lunch party. Also perfect for a tea party if that’s your thing. I might make these for the super bowl because that’s how I roll.

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Lemon Lavender Cupcakes

A beautiful and delicious lemon lavender cupcake recipe that is easy to pull together and always a hit. This recipe is perfect for a shower, party or gift.

Course Dessert

Keyword cupcake recipe, lemon lavender cupcakes, lemon lavender recipe

Ingredients

Lemon Lavender Cupcakes

• 1 cup all-purpose flour
• 1½ tsp dried lavender buds
• 1 tsp baking powder
• ¼ tsp salt
• 3 tbsp unsalted butter, room temp
• ¾ cup sugar
• 1 large egg, room temp
• 1 tbsp lemon zest (zest your lemon BEFORE you juice it!)
• 2 tbsp fresh lemon juice
• ½ cup milk, room temp

Lemon Frosting

• 2 sticks unsalted butter, room temp
• 5-7 cups powdered confectioners sugar
• 1 tsp vanilla extract
• 1 tbsp milk
• 4 tbsp fresh lemon juice
• 1 tsp lemon zest
• fresh or dried lavender buds for decoration

Instructions

Cupcakes

• Preheat oven to 350° and line your cupcake pans.
• Mix the flour, baking powder, salt, and lavender buds in a bowl together.
• In another bowl, beat butter and sugar together until light and fluffy. Beat in egg, lemon zest and juice until combined.
• Add about a third of the dry ingredients and mix in. Add half of the milk and mix. Add another third of the dry ingredients, mix. Add the rest of the milk and dry ingredients and mix just until combined.
• Fill liners with batter and bake for 23-25 minutes. Cool, frost and enjoy!

Frosting

• Add butter to a mixing bowl and butter until light and fluffy, this takes a few minutes. Gradually add the powdered sugar, one cup at a time. After 4 cups, add vanilla, milk, lemon juice and zest. Continue to add the rest of the powdered sugar until desired sweetness and consistency is achieved.

Notes

• You could also make lavender sugar ahead of time and add in place of sugar and buds. See my post HERE for how to do that!
• You could also make a lemon glaze icing if you don’t want a buttercream (a.k.a. the healthier version). Just mix 1 cup powdered sugar, 4-5 teaspoons lemon juice and lemon zest. A Glaze is delicious and always best for non-rounded cupcakes so add a little less to your cupcake liner for the perfect presentation.

Want more delicious cupcake recipes? Check out my other posts below:

• Blueberry Buckle Cupcakes
• Strawberry Cheesecake Cupcakes
• Easy Lemon Curd Filled Cupcakes
• Coconut Margarita Cupcakes

You can also sign up for my mailing list and I will email you even more delicious recipes! If you make any of my recipes, tag me on Instagram @emilyfabulous_blog and show me your creation, I love to see what people are making!